Classic Potato Salad

Instructions

1. 1

   Place the Yukon Gold Potatoes chunks in a large Pot and cover with cold water by at least 1 inch. Add 1 tablespoon of Kosher Salt. Bring to a boil over high heat.

2. 2

   Once boiling, reduce heat to medium and cook until the Yukon Gold Potatoes are just fork-tender — a fork should slide in easily but the chunks should still hold their shape, about 12–15 minutes. Do not overcook or they'll turn mushy when mixed.

3. 3

   Drain the Yukon Gold Potatoes in a Colander and spread them out on a Baking Sheet or leave in the Colander to let steam escape for about 5 minutes. You want them dry, not wet. Let cool to room temperature, about 20–30 minutes.

4. 4

   While the Yukon Gold Potatoes cool, whisk together the Mayonnaise, Yellow Mustard, Sweet Pickle Relish, Apple Cider Vinegar, Sugar, Salt, Black Pepper, and Celery Salt in a large Mixing Bowl until smooth and well combined. Taste and adjust seasoning.

5. 5

   Add the cooled Yukon Gold Potatoes chunks, chopped hard-boiled Eggs, diced Celery, Green Onions, and Red Onion to the bowl with the dressing. Gently fold everything together with a large Wooden Spoon or Spatula, being careful not to break up the Yukon Gold Potatoes too much. You want creamy chunks, not mashed Yukon Gold Potatoes.

6. 6

   Taste and adjust seasoning — it may need more Salt, a splash more Apple Cider Vinegar for tang, or a pinch more Sugar. The flavor will mellow as it chills, so season slightly bolder than you think necessary.

7. 7

   Transfer the potato salad to a serving bowl. Smooth the top, sprinkle with Paprika, and garnish with fresh Chives or Parsley if using. Cover tightly with Plastic Wrap and refrigerate for at least 1 hour before serving — 4 hours or overnight is even better.

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